眉豆花生猪骨汤

To celebrate mum's birthday. The procedures for this soup is not sophisticated, perhaps I would cook it frequently once I've got time for cooking family meal.

Well, there are two intriguing things come into my life: classical music and poetry, with the former appears more recently.
In classical music, which I come to know how to appreciate until now, Bach and Mozzart is my favorite.
For poetry, I adore Ana Akhmatova's poems, so charming and resistent for comprehending.

用料  

眉豆花生猪骨汤的做法  

1. 猪骨和拍扁的姜入冷水出水，煮沸后煲3分钟，冲水

2. 花生 眉豆 芡实洗洗，连同猪骨入汤煲

3. 入一蜜枣和一块冰糖，煮滚后煲1.5小时

小贴士

猪骨要够多 汤才浓郁好饮